Slow Cooker Chicken Madras Curry is a flavorful, aromatic, and hearty dish that combines tender chicken with a rich, spiced curry sauce. The slow cooker does all the work, allowing the flavors to meld together perfectly. This dish is perfect for a cozy dinner and pairs wonderfully with rice or naan bread. Here’s a simple recipe for Slow Cooker Chicken Madras Curry:
Ingredients:
- For the Curry:
- 2 lbs (900g) boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced or grated
- 2 tbsp vegetable oil or ghee
- 2 tbsp Madras curry powder (or a combination of ground coriander, cumin, turmeric, chili powder, and garam masala if you can’t find Madras curry powder)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chili powder (adjust based on your spice preference)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk (or 1 cup full-fat yogurt for a creamier sauce)
- 1/2 cup chicken broth (or water)
- 1 tbsp tomato paste (optional, for extra richness)
- Salt and pepper, to taste
- 1 tbsp fresh cilantro, chopped (for garnish)
- For Serving:
- Cooked basmati rice or naan bread
Instructions:
1. Prepare the Ingredients:
- In a large skillet, heat the oil or ghee over medium heat. Add the chopped onion, garlic, and ginger, sautéing for about 5 minutes until softened and fragrant.
- Add the Madras curry powder, turmeric, cumin, coriander, and chili powder to the skillet. Stir well and cook for 1-2 minutes to toast the spices and release their flavors.
2. Transfer to Slow Cooker:
- Transfer the cooked onion and spice mixture to your slow cooker.
- Add the diced chicken pieces, diced tomatoes (with juices), coconut milk (or yogurt), chicken broth (or water), and tomato paste (if using). Season with salt and pepper to taste. Stir everything together.
3. Slow Cook the Curry:
- Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and the flavors have melded together.
4. Finish the Dish:
- Once the chicken is cooked, taste the curry and adjust the seasoning if needed. If you prefer a thicker sauce, you can cook the curry on high for the last 15 minutes with the lid off to reduce the sauce a bit.
5. Serve:
- Garnish with fresh chopped cilantro and serve the Chicken Madras Curry with basmati rice or naan bread to soak up the delicious sauce.
Tips:
- Chicken: While chicken thighs are recommended for their tenderness and flavor, you can use chicken breasts for a leaner option. Just be sure not to overcook them, as breasts can become dry.
- Spices: Adjust the spice level according to your taste. If you prefer it milder, reduce the amount of chili powder, or add a little extra coconut milk to balance the heat.
- Vegetarian Version: You can make this dish vegetarian by substituting the chicken with tofu or a mix of vegetables like potatoes, cauliflower, and peas.
- Thicker Sauce: For a thicker sauce, you can use less chicken broth or add a tablespoon of cornstarch mixed with water in the last 30 minutes of cooking.
- Freezing: This dish freezes well. Just store in an airtight container for up to 3 months. Reheat thoroughly before serving.
This Slow Cooker Chicken Madras Curry is a flavorful and comforting dish that allows you to enjoy the delicious taste of Indian cuisine with minimal effort. Perfect for busy weeknights or preparing ahead for a weekend feast!